Ingredients Jump to Instructions ↓

  1. 18 Mar

  2. My grandfather used to love raisin pie, but I could not find the recipe in the collection that my grandmother had given me. These recipes came >from Better Homes and Gardens and Betty Crocker, and sound very similar to what I remember.

  3. Raisin Crisscross Pie - Better Homes and Gardens

  4. 1 Cup Packed Brown Sugar

  5. 2 Tbsp. Corn Starch

  6. 2 Cups Raisins

  7. 1/2 Tsp Finely Shredded Orange Peel

  8. 1/2 Cup Orange Juice

  9. 1/2 Tsp Finely Shredded Lemon Peel

  10. 2 Tbsp. Lemon Juice

  11. 1 1/3 Cups Cold Water

  12. 1/2 Cup Chopped Walnuts

  13. 1 minute more. remove from heat, stir in walnuts. Fill a pastry-lined

  14. 9 inch pie plate with raisin mixture. Adjust lattice crust; flute edge. Cover edge of pie with foil. Bake at

  15. 375 degrees for 20 minutes. Remove foil and bake about 20 more minutes or until crust is golden. Makes

  16. 8 servings.

  17. Pastry for Lattice Top Pie

  18. 2 Cups All-Purpose Flour

  19. 1 Tsp Salt

  20. 2/3 Cup Shortening

  21. 6 to 7 Tbsp. Cold Water

  22. 1 tablespoon of water over part of the mixture, gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball. Divide dough in half. Take half, on a lightly floured surface, flatten dough with hands. Roll dough from center to edge, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a

  23. 9 inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to

  24. 1/2 inch beyond edge of pie. When pie shell is full with filling, roll out other half of pie pastry. Cut pastry into 1/2 inch wide strips. Weave strips on top of filling to make a lattice crust. Press ends of strips into rim of crust. Fold bottom pastry over the lattice strips, seal and flute. Bake as directed in individual recipe.

  25. Raisin Sour Cream Pie - Betty Crocker

  26. 9 inch baked pie shell - follow directions for pie pastry above, except use

  27. 1 1/4 Cups Flour,

  28. 1/2 Tsp Salt,

  29. 1/3 Cup Shortening,

  30. 3 to 4 Tbsp. Cold Water - When shell is rolled out and placed in pie plate, flute edges, and prick the shell (bottom and sides) with the tines of a fork. Bake at

  31. 450 degrees for 10 to 12 minutes or until golden. Cool (leave in pie plate)

  32. on a wire rack. 1 1/2 Tbsp. Cornstarch

  33. 1 Cup plus 2 Tbsp. Sugar

  34. 3/4 Tsp Ground Nutmeg

  35. 1/4 Tsp Salt

  36. 1 1/2 Cups Sour Cream

  37. 1 1/2 Cups Raisins

  38. 1 Tbsp. Lemon Juice

  39. 3 Egg Yolks - Save whites for Meringue

  40. Brown Sugar Meringue

  41. 2 quart saucepan. Stir in sour cream. Stir in raisins, lemon juice, and egg yolks. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir

  42. 1 minute. Pour into baked pie shell. Prepare meringue

  43. 3 Egg Whites

  44. 1/4 Tsp Cream of Tartar

  45. 6 Tbsp. Packed Brown Sugar

  46. 1/2 Tsp Vanilla

  47. Beat egg whites and cream of tartar in a 2 1/2 quart bowl until foamy.

  48. Beat in sugar, 1 Tbsp. at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.

  49. 400 degrees until delicate brown, about 10 minutes. Refrigerate any remaining pie immediately.

  50. 8 servings,

  51. 515 calories per serving.


Send feedback